Flourless Chocolate Cake
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
Over Christmas, we had dinner at one of our favorite restaurants. The menu had a flourless chocolate cake with strawberries, strawberry sauce and whipped cream. We bought one to bring home and share. The cake was bigger than a cupcake, but only tasted of bitter cocoa. Just cocoa doesn’t meet my criteria for a chocolate cake, so I made this version instead to satisfy our craving…
Flourless Chocolate Cake
Ingredients
- 1/4 cup soft butter or melted coconut oil
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 1/2 cup almond flour
- 3 large eggs
- 2 Tablespoon cocoa
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- Pinch of salt
Directions:
- Preheat oven to 350*F and spray pan—you can use a 1 x 9” springform pan or a cupcake pan. Line base with parchment paper or cupcake liners and dust with cocoa.
- Melt chocolate and butter/coconut oil together until the chocolate is totally smooth.
- Mix the rest of cake ingredients in a bowl, then add melted chocolate and beat for 2–3 minutes until fluffy.
- Spread mix in pan and bake for about 30 minutes for cake, 18–20 for cupcakes. Stick a toothpick or knife in the middle of the cake and if it comes out clean, it’s done.
- Remove from oven and let cake cool for about 10 minutes, then turn onto a cooling rack.
- Allow cupcakes to cool completely before removing paper liners and adding strawberry topping and sauce.
Strawberry Topping and Liqueur Sauce
Ingredients
- Strawberries
- Alternatives: fresh raspberries with raspberry jam, canned peaches (use the sauce from the can), can of pineapple (add brown sugar and rum to sauce)
- Sugar to coat strawberries
- 1–2 Tablespoon brandy, rum, amaretto, or orange liqueur (optional)
- 1 cup cream
- 2 Tablespoon sugar
- 1–2 Tablespoon liqueur
Directions:
- Wash and slice strawberries, then sprinkle with sugar and leave for a few hours to produce juices. You can add 1–2 Tbsp brandy, rum, amaretto, or orange liqueur to strawberries for a bit of a kick.
- Mix 1 cup of cream with 2 Tablespoon sugar and liqueur, then whip until stiff.
- Once cake is cooled, spoon some of the strawberries on top.
- Puree any remaining strawberries and juice. Drizzle this around the cake.
- You can spoon cream on top, or, for a fancier look, pipe with cream around the plate and around the cake (see photo above).
